You guys… these cupcakes….
I won’t hesitate at all to tell you that these were some of the best cupcakes I’ve had in a long time. I’m so incredibly glad I took the time to try Completely Delicous’ recipe for Strawberries and Champagne Cupcakes, and I’m even happier to share them with you.
Seriously, you should go and make them, right now. That way, you can join in when I tell you all about how much I love them.
I suppose you want a little background first, huh? You might even be wondering why I went looking for cupcakes made to taste like strawberries and champagne–it’s not exactly a common cupcake flavour, after all.
Short answer: my best friend is getting married late this summer, and I’m maid of honour. That, of course, means lots of planning for the bridal shower, among other things. And where does my mind first go when planning an event?
Food, of course.
She requested a tea party theme for her bridal shower, so it makes sense for the food to be on the fancier side. And what’s fancier than strawberries and champagne? So I went searching, and came across these beauties.
I had to try them out, to make sure I was on the right track. There’s still plenty of time before we’ll have the shower, but I didn’t want to end up stuck with something terrible at the last minute.
But you know what? I won’t be. Because these are amazing.
Somehow, both the strawberries and the champagne keep their pop once the cupcakes are baked. They practically fizz in your mouth, in the best way possible. I don’t know how that works–it’s probably some sort of science I don’t understand–but I loved it.
And that frosting… I could eat it by the spoonful.
(Okay, fine, maybe I did sneak a couple of spoonfuls. But just a couple.)
So, some details. I didn’t make any real changes to this recipe, but here’s what I did find.
The cupcakes came together easily, and I didn’t actually need the two full minutes the recipe calls for when it comes time to mix the wet ingredients. I also used a less expensive sparkling wine (Black Tower Pink Bubbly), but it seemed to work quite well.
Finally, the recipe made about two dozen cupcakes. I was able to keep them in the fridge for nearly a week. I had one left after that time, but I didn’t try it. It may have been fine, but the smell of it had changed, and I wasn’t sure it’d be okay to eat.
To sum it up…
- Time to prepare and cook/bake: About an hour
- Difficulty: Easy
- How it tasted: Incredible; the pop of the strawberries worked really well with the fizz of the sparkling wine
- Would I make it again: Yes; they’ll make a great bridal shower treat (and a great Valentine’s Day treat, if you’re still looking for one)